Hey Lauren,
First of all HAPPY BIRTHDAY! I’m sure you got a delectable birthday cake, but I made this one in your honor :).. and because I’ve been craving coffee cake, but didn’t want one of those ones that has a one-inch layer of sugar at the top. So I tweaked a recipe I found on the food network website and made a healthier, lighter version bursting with tons of blueberries and summer peaches! You can’t even tell there’s only 2 tbsp of butter, some added ground flax seed for fiber, chopped walnuts, and one cup of whole wheat pastry flour. Result… great treat for morning breakfast or with ice cream for dessert. Plus its not that hard to make and a great way to use up the last of the season’s best fruit!
Bursting Blueberry-Peach Coffee Cake
Cooking spray or butter for greasing cake pan
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
A pinch nutmeg
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain yogurt or plain keifer
1 cup fresh blueberries
1 cup fresh peaches, chopped
Preheat oven to 350 degrees F. Grease 8 or 9 inch cake pan.
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon, nutmeg and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt. Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Add peaches to the batter and spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 40 to 45 minutes.
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